Food Service Director - LMU

Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests daily across 15 countries. Rooted in service and united by its purpose, Aramark strives to benefit its employees, partners, communities, and the planet. The company emphasizes equal employment opportunity, welcoming a diverse workforce and promoting inclusivity without discrimination. Aramark fosters a culture that encourages professional growth, personal development, and a supportive work environment. Employees are empowered to reach their full potential, whether they seek new challenges, a sense of belonging, or a great place to work. For more information about the company and its career opportunities, potential candidates can explore Aramark's website or social media channels.

The Food Service Director position at Aramark's LMU campus is a pivotal management role focused on overseeing dining operations and creating innovative dining solutions to meet customer needs and preferences. This role involves managing prepared food service areas, ensuring high standards of quality, sanitation, and customer satisfaction. The salary range for this position is $85,000 to $95,000, reflecting Aramark's commitment to offering competitive compensation for experienced professionals. The Food Service Director leads teams by recruiting, mentoring, training, and managing performance to maximize their contributions. Leadership extends to coaching employees, reinforcing safety and sanitation standards, and rewarding employee achievements.

The Food Service Director also plays a key role in financial management by building revenue, managing budgets, controlling costs related to food, beverage, and labor, and maintaining profit and loss statements. Achieving targets for food and labor costs is essential, along with implementing operational initiatives to improve productivity and value through efficient operations and profit management. Compliance with all safety, health, wage, and hour regulations is mandatory to maintain a safe and healthy environment for clients, customers, and employees.

Further responsibilities include developing systems for ordering, receiving, storing, preparing, and serving food products, as well as menu planning. The director coordinates unit personnel in production, merchandising, quality, cost controls, labor management, and employee training. This role also involves recruitment, hiring, and retention of front-line staff, conducting inventories, and ensuring compliance with Aramark and government standards. Strong client relationship management is required, along with participation in sales processes and contract negotiations when applicable. Food service plans aligned with sustainable practices and client missions are part of the director’s strategic objectives.

The Food Service Director position demands operational excellence and flexibility, as job duties may evolve to meet organizational needs. This leadership role requires strong communication skills, the ability to maintain cooperative working relationships across departments, and physical capability to stand for extended periods and occasionally lift up to 50 pounds. Educationally, a bachelor’s degree or equivalent experience is required, supported by at least four years of experience in food service, including one to three years in management. The role offers the opportunity to work in a dynamic environment dedicated to thriving customer experiences and employee development, backed by comprehensive benefits including medical, dental, vision, retirement plans, and paid time off.